PURA VIDA!
This Mango Tamarind Daiquiri is a refreshing rum cocktail perfect for that summer heat. It has natural sweet flavors from the fresh mangos that balance well with the tartness from the tamarind.
After a recent trip to Costa Rica, I became inspired to create a cocktail using tamarind. Tamarind is a leguminous tree that grows in tropical climates, specifically Central, South America and South Africa. The fruit is found inside a pod with a crunchy outer thin shell, it is sticky and sweet like a date yet tart.
I recently vacationed in Costa Rica with my good friend Ryn, her daughter Angelika and my boys. We had the privilege of staying in Nuevo Arenal at our friend Michelle and Mark’s beautiful vacation homes called Casablanca, on Lake Arenal. If you ever plan on visiting Costa Rica, this place was stellar! We were so close to a lot of great attractions, like the Arenal Volcano, Hanging Bridges, Hot Springs and so many amazing restaurants like The Gingerbread . The Gingerbread’s Chef Eyal is definitely one of my top three favorite Chef’s of all time! Everything we experienced was perfectly balanced and spiced. The typical Costa Rican cuisine is spectacular; consisting mostly of beans, rice, plantain, fresh fish, vegetables and fresh fruit. A lot of restaurants serve fresh tamarind juice, which almost tastes like a tart apple juice. After tasting it, all I could think about was what kind of cocktail I could make with the unique fruit.
The last day we were there, Ryn and I drove into town to pick up a few things and get some snacks for the following travel day. We attempted to find tamarind in a jar, but all we were able to find was the fresh fruit. Of course, we could not bring that back to the states. Needless to say, after I returned home, I couldn’t get tamarind off of my mind, so I went on a mission to find the fruit. My first stop was the international market, and there it was, I found the fresh tamarind pods. I was so excited!
Mango Tamarind Daiquiri Cocktail Recipe:
Makes 1- 6 oz Cocktail
- 2 oz Costa Rican Rum
- 1/2 oz Orange Curacao
- 2 oz *Tamarind Puree
- 1/4 Cup Fresh Mango Diced
- 1 oz Fresh Lime Juice
- 1 0z Sparkling Water
- Fresh Lime for Garnish
Profile: Original, Sweet and Tart
Glass: Collins
Garnish: Lime Wedge
*Tamarind Puree:
Makes 2 cups:
- 20 Tamarind Pods
- 1 Cup of Water + 1 Cup
Instructions:
Tamarind Puree
Using a butter knife, crack open the tamarind pod and break away the shell from the fruit. There are stringy parts attached to the fruit and seeds, pull them off and the fruit will separate easily. Once you have harvested all of the fruit, seed and all, you can start the extracting process.
Add 1 cup of water to a medium-sized saucepan over medium heat then add the tamarind fruit. Once the fruit starts to separate from the seed, turn heat to low and continue to cook until all of the fruit has completely broken down. Add the extra cup of water and mix well. Cool completely. Using a fine mesh strainer pour the juice through to strain out the seeds. Now you are ready to use the tamarind puree in your cocktail.
Cocktail
In a shaker or mixing glass, add fresh lime juice and mango. Muddle the mango until it’s mashed well. Fill 3/4 of the shaker with ice; add the rum, orange curaçao and tamarind. Shake well for about 6 seconds. Strain and pour into a collins glass full of ice and top with sparkling soda.
